Italiano
Rhus coriaria, better known as “Sumac“, has nutritional properties that (perhaps) will surprise you.
Sumac is a spontaneously growing plant in an area that extends from the Azores and the Canary Islands to the Maghreb, the Middle East, and the Southern Mediterranean.
What is most striking about it are its colours: the vivid green of the flowers and the ochre of its small fruits.
Speaking of the latter (“drupes“, technically speaking), these can be poisonous if fresh.
If processed and dried tho, they have properties that are pretty amazing!
Its powder is, in fact, a powerful natural antioxidant, with draining and digestive properties. But it is also a spice used, especially in Middle Eastern cuisines, as a seasoning for fish, meat and salads.
But there is also one last novelty!
According to a scientific study by a team of researchers from the University of Palermo, sumac is an excellent substitute for potassium nitrate (E252) in the curing of cured meats.
The scientists state that this substitution did not alter the development of lactic acid bacteria, other microorganisms, and yeasts essential for stabilizing the pH, fermenting carbohydrates, and protecting the colour. It also discouraged the proliferation of unwanted microorganisms, such as E. coli.
The experiment’s conclusions, therefore, make the supporters of “organic” rejoice:
“the inclusion of dried sumac powder had a positive influence on the chemical properties of the salami, leading to a lower fat content, a higher phenolic content, greater antioxidant activity and better oxidation stability.”
Sumac also significantly influenced the aromatic profile without altering, at least not perceptibly, either flavour or consistency.
A valid alternative to starters, it would seem (always better to use caution in these cases).
What I can tell you for sure, is that your cured meats can be aged in the Inox Bim Climatic Cabinet!
Just ask for more info!
